Beefbar

ABOUT

As its name suggests, Beefbar is the modern interpretation of a beef-specialised restaurant, created by Giraudi in 2005. Brought to Hong Kong by Lai Sun F&B Management in October 2015, this meat-lovers den is located in the beating heart of Central, at Club Lusitano. There, you’ll see a mix of loca ...More

As its name suggests, Beefbar is the modern interpretation of a beef-specialised restaurant, created by Giraudi in 2005. Brought to Hong Kong by Lai Sun F&B Management in October 2015, this meat-lovers den is located in the beating heart of Central, at Club Lusitano. There, you’ll see a mix of local diners dishing on beef sourced from the United States, Australia, Japan and Europe alongside their trendy and sophisticated décor.

With impeccable lines, noble materials and a hushed atmosphere, the interior design - conceptualized by Humbert & Poyet, a famous architecture agency from Monaco - provides a feel of timeless luxury that sets Beefbar apart from traditional prime-meat establishments. Inspired by the essence of good food, the venue is dressed in earth tone colours, cleverly combining raw yet refined elements of leather, onyx-like wood panelling, white marble, brass finishes and amber lighting. One of the stunning features is the central marble raw bar starring fresh dishes made-to-order, such as carpaccio or tartare. Every detail is a strong statement of what Beefbar cuisine stands for: excellence, bold and pure. The restaurant also boasts a vibrant cocktail bar, ideal to lounge and retreat from the city’s hustle and bustle. (Jun 2017)

THE BUZZ

"The milk-fed Dutch veal, dusted with a spice rub, the veal is thick cut and pink at the centre. The only suitable word to describe the texture is ‘perfect’, and the generous slab highlights the subtle flavours of the tender meat. On the other end of the scale is the wagyu hanger steak. Dark and c ...More

"The milk-fed Dutch veal, dusted with a spice rub, the veal is thick cut and pink at the centre. The only suitable word to describe the texture is ‘perfect’, and the generous slab highlights the subtle flavours of the tender meat. On the other end of the scale is the wagyu hanger steak. Dark and charred, the cut is richly flavoured and melt-in-your mouth soft." -Time Out Hong Kong

"Best served medium, the French bavette beautifully charred exterior contrasts with the red juicy middle, cooked to perfection. The filet on the bone of Australian Black Angus is a much bigger piece of meat. Each steak is rubbed with a spice blend consisting of thyme, rosemary, cumin, and more." -Asia Tatler Dining

"I searched the menu for an unusual beef cut and found it in the Australian Black Market Black Angus short ribs. It was fantastic – the fatty, boneless meat had been slow-cooked so it was an even red throughout before being coated in herbs and seared." -SCMP

DISHES WE LOVE

Milk-fed Veal Filet Tartare, Tuna & Sea Bass Tartare, Mini Burger Bar, Certified Kobe Beef, Korean "Short Horn" Beef, Dessert Souffle